Go Back
+ servings
chocolate chunk steam oven banana bread
Print Recipe
4.58 from 7 votes

Steam Oven Chocolate Chunk Banana Bread

This is the banana bread to make for a no-holds-barred, sticky and satisfying cake style loaf,with generous chunks of chocolate. It keeps well for several days or can be frozen.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Afternoon Tea, Breakfast, Dessert, Morning Tea
Cuisine: American, Western
Keyword: banana bread, chocolate banana bread, chocolate chunk banana bread, steam oven banana bread
Servings: 10 slices
Calories: 356kcal

Ingredients

Wet mix

  • 3 bananas very ripe, medium/large sized, to give around 1½ cups mashed banana
  • ½ cup butter 1 stick, melted
  • ¾ cup brown sugar I use dark but light will work
  • 1 egg large
  • 1 tsp vanilla extract

Dry mix

  • 1 tsp baking soda bicarbonate soda
  • ¼ tsp salt fine or table salt
  • 1 ½ cups all purpose flour plain flour
  • 1 cup dark chocolate 6oz, semisweet or bittersweet, your preference, chopped into rough chunks; keep some pieces quite chunky so there’s variation in the puddles of chocolate you get in the finished loaf

Instructions

  • Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable humidity levels, use 30%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Grease and line a 9x5” (23x12cm) loaf pan with parchment paper or a loaf pan liner.
  • Use a potato masher or fork to mash the bananas in a large bowl. Add the rest of the wet mix ingredients and stir well to combine.
  • Put all the dry mix ingredients except the chocolate into the bowl, then stir with a large spoon until it’s almost mixed. Add the chocolate and stir in to just combine.
  • Scrape the batter into your lined pan and bake until it’s risen, golden and tests clean with a skewer, about 55 minutes (if you’d like to bake to temperature doneness, the inside of the loaf should read 208-210°F/98-99°C on a probe thermometer). Allow to cool in the pan for 10 minutes before turning onto a rack to cool completely.
  • Serve the banana bread in thick slices. I love it unadorned on the first day or two, after that I warm it slightly and spread with butter to serve.

Notes

  1. Makes 1 x 9x5” loaf, approximately 8 slices.
  2. This is the banana bread to make when you want a no-holds-barred, sticky and deeply satisfying cake style loaf, with generous chunks of dark chocolate. It keeps for several days at room temperature and freezes well.
  3. The puddles of chocolate in this loaf can make it difficult to test for doneness. If you have a probe thermometer it’s easy enough to check using temperature instead of relying on guesswork or a skewer, though. When it’s done, the center of the loaf should read 208-210°F/98-99°C.

Nutrition

Calories: 356kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 264mg | Potassium: 303mg | Fiber: 3g | Sugar: 25g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 3mg